JP2005310384A - Induction heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To cook rice capable of sufficiently heated having a high degree of gelatinization even if an amount of added water for rice is small in an inductive heating cooker having a rice-cooking function. <P>SOLUTION: A cooking container 11 into which a cooked material is put is placed on a top plate 12, a heating coil 13 is arranged at the lower part of the top plate 12, a temperature of the cooking container 11 is detected by a temperature detecting means 14 via the top plate 12, and the heating coil 13 is controlled by a heating control means 16 based on temperature information detected by the temperature detecting means 14 and a rice cooking process lapsed time measured by a timing means. The heating control means 16 selects and carries out a prescribed rice cooking sequence according to an amount of cooked rice inputted by an input means of an amount of cooked rice, and it is provided with a high temperature maintaining process in which in a cooking-up process of the rice-cooking sequence, in the case that the time measured by the timing means is shorter than a prescribed one, after the cooking-up process, a high-temperature maintaining process is installed in which the cooking container 11 is maintained at a temperature of 98°C or higher for a prescribed time. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to an induction heating cooker having a rice cooking function.

  In recent years, induction heating cookers have been recognized by the superior features of safety, cleanliness, and efficiency, and are becoming popular in ordinary households. A rice cooking function added to the characteristics is also known (see, for example, Patent Document 1).

  FIG. 9 shows a block diagram of a conventional induction heating cooker described in Patent Document 1, and the configuration thereof will be described below.

As shown in FIG. 9, the heating coil 1 generates a high frequency magnetic field, and the inverter control means 2 that controls the high frequency magnetic field to heat the rice cooking container 3 is connected to the heating coil 1. The temperature of the rice cooking container 3 is detected by the temperature detection element 4, and the heating output control means 5 includes the inverter control means 2, the temperature detection element 4, and the power detection means 6 for obtaining power from the power supply voltage and the input current of the inverter control means 2. They are connected and configured.
JP-A-8-322716

  However, in the above conventional configuration, the temperature detection element 4 is provided below the top plate (not shown), and detects the temperature of the rice cooking container 3 through the top plate made of glass material. There existed a malfunction that the temperature difference of the detection temperature of the temperature detection element 4 and the rice cooking container 3 produced by the presence of the heat capacity which remained in the top plate at the time of using before performing rice cooking, or the low thermal conductivity of a plate.

  Furthermore, when the heating power amount of the induction heating cooker is increased or when a pan having a warp on the bottom surface of the rice cooking container 3 is heated, the above-described temperature difference tends to increase, and the response of the temperature detection element 4 There was a problem that a change in temperature could not be detected due to its low nature and a delay occurred in the temperature control of the rice cooking container 3.

  In addition, when determining the amount of rice cooking, in addition to the low determination accuracy due to the temperature difference described above, in order to determine the total amount of rice and water placed in the rice cooking container 3, the ratio of rice to water is Cannot judge. Therefore, if the amount of water added to the rice is small because the error in measuring rice and water and the user adjusts the hardness of the rice according to his / her preference, the cooked rice will absorb and evaporate quickly. When boiling maintenance time is short, hard and under-heated, or when there is a lot of water added to rice, it takes time to absorb and evaporate cooked water, and the boiling maintenance time is long, making it soft and sticky rice The problem is that the finished rice varies depending on the ratio of rice and water, and the hardness of the rice cannot be adjusted deliciously.

  This invention solves the said conventional subject, and even if there is little water addition with respect to rice, it aims at making it possible to cook rice with sufficient heating and high gelatinization degree.

  In order to achieve the above-mentioned object, the present invention places a cooking container in which an object is to be cooked on a top plate, disposes a heating means below the top plate, and detects the temperature of the cooking container through the top plate. The heating means is configured to be controlled by the heating control means based on the temperature information detected by the temperature detection means and the rice cooking process elapsed time measured by the timing means, and the heating control means is the rice cooking input by the rice cooking amount input means. A predetermined rice cooking sequence corresponding to the amount is selected and executed, and in the cooking process during the rice cooking sequence, when the time measured by the time measuring means is shorter than the predetermined time, the cooking container is kept at 98 ° C. for a predetermined time after the cooking process. This is provided with a high temperature maintaining step for maintaining the above.

  Thereby, even if there is little amount of water with respect to rice, rice with sufficient heating and high gelatinization degree can be cooked.

  The induction cooking device of the present invention can cook rice with sufficient heating and high gelatinization degree even if the amount of water added to rice is small.

  1st invention is the cooking container which puts a to-be-cooked object, the top plate which mounts the said cooking container, the heating means arrange | positioned under the said top plate, The temperature of the said cooking container via the said top plate Temperature detecting means for detecting the cooking time, time measuring means for measuring the elapsed time of the rice cooking process, heating information means for controlling the heating means by the temperature information detected by the temperature detecting means and the rice cooking process elapsed time measured by the time measuring means The heating control means selectively executes a predetermined rice cooking sequence corresponding to the rice cooking amount input by the rice cooking amount input means, and the time measured by the time measuring means in the cooking step during the rice cooking sequence is predetermined. When the cooking time is shorter than the cooking time, it is provided with a high temperature maintaining step for maintaining the cooking container at 98 ° C. or higher for a predetermined time after the cooking step, Even less, it can be heated to cooking sufficient and high gelatinization degree rice.

  According to a second aspect of the present invention, in the first aspect of the invention, the heating control means includes a cooking container after the cooking step according to a time difference obtained by comparing the time measured by the timing means in the cooking step with a predetermined time. The temperature of the high temperature maintaining step for maintaining the temperature at 98 ° C. or higher is selected, and the heating time is adjusted depending on the amount of water added to the rice. Variation can be minimized.

  According to a third aspect of the present invention, in the first or second aspect, the heating control means maintains the cooking container at 98 ° C. or higher in the high temperature maintaining step and is set lower than a normal cooking end temperature. Even if the amount of water added to the rice is small, the rice with a high degree of gelatinization can be cooked without the rice at the bottom of the cooking vessel being burnt or dried.

  4th invention is the said 1st invention. WHEREIN: When the cooking process time which the cooking process time measured by the time measuring means reaches a predetermined time does not reach the predetermined temperature, and the cooking does not end, The heating power amount of the heating means is controlled by increasing it from the normal heating power amount, and when the amount of water for rice is large, the boiling maintenance time becomes longer than necessary and soft and sticky. It can be prevented from becoming rice.

  In a fifth aspect of the present invention, in any one of the first to fourth aspects, the temperature detection means uses an infrared sensor, and the bottom surface temperature of the cooking container placed on the top plate is responsive. It can be detected and controlled.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 shows a system configuration diagram of an induction heating cooker according to Embodiment 1 of the present invention.

  As shown in FIG. 1, a cooking container 11 is used to put a food item, placed on a top plate 12 made of a magnetic material, and an induction magnetic field for heating the cooking container 11 below the top plate 12. A heating coil (heating means) 13 for generating the above is disposed. The temperature detector 14 is arranged below the top plate 12 and configured to detect the temperature of the cooking container 11 via the top plate 12. The inverter circuit 15 applies a high frequency current to the heating coil 13 to inductively heat the cooking vessel 11. The heating control means 16 drives and controls the inverter circuit 15 so that the temperature detected by the temperature detection means 14 becomes the set temperature.

  Here, the heating control means 16 selects and executes a predetermined rice cooking sequence corresponding to the rice cooking amount input by the rice cooking amount input means (not shown), and in the cooking process in the rice cooking sequence, the elapsed time of the rice cooking process. When the time measured by the time measuring means (not shown) for measuring the time is shorter than the predetermined time, a high temperature maintaining step of maintaining the cooking container 11 at 98 ° C. or higher for the predetermined time is provided after the cooking step.

  The operation and effect of the above configuration will be described with reference to FIGS. FIG. 2 is a flowchart of the induction heating cooker in the present embodiment, and FIG. 3 is a time chart of the induction heating cooker.

  First, rice and water are put into the cooking container 11 and the cooking container 11 is placed on the top plate 12. When the power which is not illustrated is turned on and the rice cooking amount (rice amount) input to the cooking container 11 is selected and input by the rice cooking amount input means in step S201 in FIG. 2, the rice cooking sequence of the rice amount inputted in step S202. Is selected, and rice cooking is started in step S203.

  First, as shown in FIG. 3, a preliminary water absorption step is performed to maintain the temperature of the cooking object at a temperature equal to or lower than the gelatinization temperature of rice. In the case of this embodiment, since it is premised on the start of rice cooking from a state where water absorption has been performed for about 30 minutes, the setting is short (for example, 5 minutes). In addition, this water absorption process also has a role which suppresses the dispersion | variation in the initial temperature in the cooking container 11 besides the objective of water absorption.

  Next, after the preliminary water absorption process, the cooking process is started in step S204, and the process time measurement is started in step S205. It heats with the comparatively high electric power W4 (for example, 650W) according to the amount of rice cooking until the to-be-cooked object boils. Furthermore, after boiling, the electric power is adjusted so that the boiling state of about 8 to 10 minutes can be maintained according to the amount of cooked rice, and the boiling is maintained. Meanwhile, when the rice cooking water disappears due to the water-absorbing gelatinization and evaporation of the rice grains, and the temperature detected by the temperature detecting means 14 in step S206 reaches 130 ° C., the process time measurement is finished and the cooking process is finished.

  Subsequently, the predetermined time T1 determined in advance according to the amount of cooked rice in step S207 is compared with the measured process time t1, and if shorter than this, the high temperature maintaining process is executed in step S208, and cooking is performed. The container 11 is maintained at 98 ° C. or higher for a predetermined time. Then, after the steaming process of step S209, rice cooking is complete | finished in step S210.

  Thereby, even if the cooking process time is short, the heating amount of 98 ° C. for 20 minutes or more, which is said to be necessary for gelatinization of rice starch, can be secured, and even if the amount of water added to rice is small, the heating is sufficiently gelatinized. You can cook rice.

  As described above, in the present embodiment, the heating control means 16 selects and executes a predetermined rice cooking sequence corresponding to the rice cooking amount input by the rice cooking amount input means, and measures the time in the cooking process during the rice cooking sequence. When the time measured by the means is shorter than the predetermined time, it is provided with a high temperature maintaining step for maintaining the cooking container 11 at 98 ° C. or higher for a predetermined time after the cooking step. Can cook rice with sufficient and high gelatinization degree.

(Embodiment 2)
The heating control means 16 shown in FIG. 1 maintains the cooking container 11 at 98 ° C. or higher after the cooking process according to the time difference obtained by comparing the time measured by the timing means in the cooking process with a predetermined time. The time for the high temperature maintenance process is selected. Other configurations are the same as those of the first embodiment.

  In the above configuration, the operation and action will be described with reference to FIGS. FIG. 4 shows a flowchart in the present embodiment.

  First, after placing the cooking container 11 into which rice and water have been placed on the top plate 12, when the rice cooking amount (rice amount) introduced into the cooking container 11 is selected and input by the rice cooking amount input means in step S401, step S402 is entered. The rice cooking sequence of the amount of rice input in is selected, and rice cooking is started in step S403.

  Next, the cooking process is started in step S404, the process time measurement is started by the timing means in step S405, and the relatively high power W4 (for example, 650 W) corresponding to the amount of rice cooked until the food to be boiled is boiled. ), And after boiling, the boiling is maintained with electric power W2 (for example, 400 W) adjusted so that the boiling state of about 8 to 10 minutes can be maintained according to the amount of cooked rice. Meanwhile, when the rice cooking water disappears due to the water-absorbing gelatinization and evaporation of the rice grains and the temperature detected by the temperature detection means 14 in step S406 reaches 130 ° C., the process time measurement is finished and the cooking process is finished.

  Subsequently, in step S407, a predetermined time T1 previously determined according to the amount of cooked rice is compared with the measured process time t1, and a process time difference is determined. As a result, if the process time difference is large, for example, 120 seconds or shorter than the predetermined time, the process proceeds to step S408, and the maintenance time of the high temperature maintenance process after the completion of cooking is increased (for example, 128 seconds). If the process time difference is medium, for example, 60 seconds shorter than the predetermined time, the process proceeds to step S409, where the maintenance time of the high temperature maintenance process after the completion of cooking is made normal (for example, 64 seconds). When the process time difference is small, for example, 30 seconds shorter than the predetermined time, the process proceeds to step S410, and the maintenance time of the high temperature maintenance process is shortened (for example, 32 seconds).

  Then, after the steaming process of step S411, rice cooking is complete | finished in step S412.

  Thereby, since the maintenance time of a high temperature maintenance process is selected according to the grade of the amount of water with respect to rice, the dispersion | variation in the taste of rice by the dispersion | variation in the amount of water can be suppressed to the minimum.

  As mentioned above, in this Embodiment, the heating control means 16 is a cooking container after a cooking process according to the time difference obtained by comparing the time measured by the time measuring means with the predetermined time in the cooking process. Since the heating time is adjusted according to the degree of the amount of water added to the rice, the variation in the taste of the rice due to the variation in the amount of water added. Can be minimized.

(Embodiment 3)
The heating control means 16 shown in FIG. 1 maintains the cooking container 11 at 98 ° C. or higher in the high temperature maintaining step, and is set lower than the normal cooking end temperature. Other configurations are the same as those in the first or second embodiment.

  The operation and action of the above configuration will be described with reference to FIG. FIG. 5 shows a time chart of the induction heating cooker in the present embodiment.

  In FIG. 5, the high temperature maintenance process after the cooking process maintains the cooking container 11 at 98 ° C. or higher in order to satisfy the condition of maintaining 98 ° C. for 20 minutes or longer, which is necessary for gelatinizing the rice starch. Is a necessary condition.

  Furthermore, in the high temperature maintaining process, the cooked rice water has already been absorbed in the rice, and the bottom of the cooking vessel 11 is in a state where the rice is burnt by an aminocarbonyl reaction or is likely to be dried due to excessive heating. Therefore, the maintenance temperature of the high temperature maintenance step is set to a normal cooking end temperature, a temperature lower than 130 ° C. (for example, 115 ° C.) in the present embodiment, and a temperature that does not promote the aminocarbonyl reaction of rice. Is another requirement.

  In order to satisfy the above two requirements, by setting the high temperature maintenance step lower than the normal cooking end temperature, it is possible to cook rice with a high degree of gelatinization with sufficient heating even if the amount of water is small, and Suppresses the occurrence of scorching and drying at the bottom of the cooking container, and cooks rice with good taste and yield.

  As described above, in the present embodiment, the heating control means 16 maintains the cooking container 11 at 98 ° C. or higher in the high temperature maintaining step, and is set lower than the normal cooking end temperature. Even when the amount of water added to the rice is small, the rice with a high degree of gelatinization can be cooked without the rice at the bottom of the rice being burnt or dried.

(Embodiment 4)
The heating control means 16 shown in FIG. 1 sets the heating power amount of the heating coil 13 when the cooking process time measured by the time measuring means has not reached the predetermined temperature and the cooking has not been completed even when the predetermined time has elapsed. The control is performed by increasing the heating power amount from the normal amount. Other configurations are the same as those in the first or second embodiment.

  In the above configuration, the operation and action will be described with reference to FIGS. FIG. 6 is a flowchart of the induction heating cooker in the present embodiment, and FIG. 7 is a time chart of the induction heating cooker.

  First, after placing the cooking container 11 into which rice and water have been placed on the top plate 12, in step S601 in FIG. 6, the rice cooking amount (rice amount) that has been introduced into the cooking container 11 by the rice cooking amount input means is selectively input. Then, the rice cooking sequence of the rice amount input in step S602 is selected, and rice cooking is started in step S603. Next, the cooking process starts in step S604, the process time measurement is started by the time measuring means in step S605, and until the food to be boiled, as shown in FIG. Heating is performed with high electric power W4 (for example, 650 W), and after boiling, boiling is maintained with electric power W2 (for example, 400 W) adjusted so that the boiling state can be maintained for about 8 to 10 minutes according to the amount of cooked rice.

  Meanwhile, when the rice cooking water disappears due to the water-absorbing gelatinization and evaporation of the rice grains and the temperature detected by the temperature detection means 14 in step S608 reaches 130 ° C., the process time measurement is finished and the cooking process is finished.

  However, when the amount of water relative to the rice is large, it takes time for the cooked water to absorb or evaporate, and the process time t2 measured in step S605 is a predetermined time T2 set in advance according to the amount of cooked rice. Even if it becomes, the temperature detected by the temperature detection means 14 may not reach 130 degreeC, and a cooking process may not be complete | finished (step S606). In this case, as shown in FIG. 7, the heating power amount of the heating coil 13 is increased by W3 (for example, 500 W), which is higher than the normal power amount W2 (for example, 400 W) set in advance according to the rice cooking amount. By heating (step S607), the cooking process is terminated as soon as possible.

  Then, after the steaming process of step S609, rice cooking is complete | finished in step S610.

  As a result, it is possible to minimize rice boiling and stickiness due to a boiling state longer than necessary, and to extend the cooking time.

  As described above, in the present embodiment, the heating control means 16 does not reach the predetermined temperature even when the cooking process time measured by the time measuring means reaches a predetermined time, and the cooking does not end. Since the heating power amount of the heating coil 13 is controlled to be higher than the normal heating power amount, when the amount of water for the rice is large, the boiling maintenance time becomes longer than necessary and the rice becomes soft and sticky. Can be prevented.

  Note that the temperature and power value in the present embodiment are examples, and numerical values can be set according to the situation such as the main body configuration, the amount of cooking, and the state of completion.

(Embodiment 5)
FIG. 8 shows a system configuration diagram of the induction heating cooker according to the fifth embodiment of the present invention.

  As shown in FIG. 8, the cooking container 21 is used to put a food item, placed on a top plate 22 made of a magnetic material, and an induction magnetic field to heat the cooking container 21 below the top plate 22. A heating coil (heating means) 23 for generating the above is disposed. The infrared sensor 24 is configured to detect the temperature of the cooking vessel 21 via the top plate 22. The inverter circuit 15 applies a high frequency current to the heating coil 13 to inductively heat the cooking vessel 11. The heating control means 16 drives and controls the inverter circuit 15 so that the temperature detected by the temperature detection means 14 becomes the set temperature. The heating control means 25 is configured to drive and control the high frequency current of the heating coil 23 based on the temperature information of the infrared sensor 24.

  Here, the infrared sensor 24 is configured by a photodiode, and detects thermal energy radiated from the bottom surface of the cooking vessel 21 through the top plate 22. The infrared sensor 24 detects the temperature of the cooking vessel 21 by changing the amount of light, which is thermal energy, into current or voltage. Thus, since the infrared sensor 24 detects the bottom surface of the cooking container 21 in a non-contact manner and calculates the temperature of the cooking container 21, the responsiveness is fast and the temperature of the cooking container 21 is accurately detected. be able to. For this reason, the electric power control with respect to the heating coil 23 of the heating control means 25 can also be made to respond quickly to the temperature change of the cooking vessel 21.

  As described above, in the present embodiment, since the temperature of the bottom surface of the cooking container 21 can be detected by the infrared sensor 24, the bottom surface temperature of the cooking container 21 can be accurately detected with high responsiveness, Can be controlled.

  As described above, since the induction heating cooker according to the present invention can cook rice with sufficient heating and high gelatinization degree even if the amount of water added to rice is small, the induction heating cooker having a rice cooking function. Useful as.

The system block diagram of the induction heating cooking appliance in Embodiment 1 of this invention Flow chart at the time of rice cooking of the induction heating cooker Time chart when cooking rice with the same induction heating cooker The flowchart at the time of rice cooking of the induction heating cooking appliance in Embodiment 2 of this invention Time chart at the time of rice cooking of induction heating cooker in Embodiment 3 of the present invention The flowchart at the time of rice cooking of the induction heating cooking appliance in Embodiment 4 of this invention Time chart when cooking rice with the same induction heating cooker The system block diagram of the induction heating cooking appliance in Embodiment 5 of this invention Block diagram of a conventional induction heating cooker

Explanation of symbols

11 Cooking container 12 Top plate 13 Heating coil (heating means)
14 Temperature detection means 16 Heating control means

Claims (5)

A cooking container for storing an object to be cooked, a top plate on which the cooking container is placed, a heating means disposed under the top plate, and a temperature detection means for detecting the temperature of the cooking container via the top plate And a time measuring means for measuring the elapsed time of the rice cooking process, a heating control means for controlling the heating means by the temperature information detected by the temperature detecting means and the rice cooking process elapsed time measured by the time measuring means, and the heating The control means selectively executes a predetermined rice cooking sequence corresponding to the rice cooking amount input by the rice cooking amount input means, and when the time measured by the timing means is shorter than the predetermined time in the cooking process during the rice cooking sequence. Is an induction heating cooker provided with a high temperature maintaining step of maintaining the cooking container at 98 ° C. or higher for a predetermined time after the cooking step. The heating control means determines the time of the high temperature maintenance process for maintaining the cooking container at 98 ° C. or higher after the cooking process according to the time difference obtained by comparing the time measured by the timing means in the cooking process with a predetermined time. The induction heating cooker according to claim 1, which is selected. The heating control means is set lower than the normal cooking end temperature in order to maintain the cooking container at 98 ° C. or higher and prevent the rice at the bottom of the cooking container from scorching or drying in the high temperature maintaining process. The induction heating cooker according to claim 1 or 2. If the cooking process time measured by the time measuring means does not reach the predetermined temperature and the cooking is not completed, the heating control means determines the heating power amount of the heating means from the normal heating power amount. 2. The induction heating cooker according to claim 1, wherein the induction heating cooker is controlled by being increased. The induction heating cooker according to any one of claims 1 to 4, wherein the temperature detection means uses an infrared sensor.

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